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Photo of Green minestrone by WW

Green minestrone

7 - 8
PersonalPoints™ per serving
Total Time
25 min
5 min
20 min


Frozen broad beans

150 g


1 whole, finely chopped


1 stick(s), finely chopped


2 clove(s), crushed

Vegetable stock cube

2 individual, make 1L (4 cups) of stock

Risoni pasta

150 g

Frozen green peas

150 g, or fresh

Basil pesto

40 g

Fresh basil

1 tbs, finely chopped, plus extra leaves to serve

Fresh lemon rind

2 tsp, finely grated

Grated parmesan cheese

¼ cup(s), (20 g)

Oil spray

1 x 3 second spray(s)


  1. Cook beans in a small saucepan of boiling salted water for 2 minutes or until just tender. Drain, then refresh in cold water and drain again. Remove and discard skins from beans. Set aside.
  2. Lightly spray a large saucepan with oil and heat over medium heat. Cook eschalot and celery, stirring, for 5 minutes or until soft. Add garlic and cook for 1 minute. Add stock and bring to the boil. Add risoni, reduce heat and simmer for 7 minutes. Stir in peas, broad beans and pesto. Cook for a further 4 minutes. Season with salt and pepper. Stir in chopped basil and rind and serve sprinkled with extra basil and cheese.